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Thai-Style Chiken Pumpkin Soup
As promised, here is the recipe for the yummy soup I had yesterday.
Thai-Style Chicken Pumpkin Soup
(from Crock-Pot?s Slow Cooker Recipes ?Crocktober 2009 Issue?)
1 T extra virgin olive oil
6 boneless, skinless chicken breasts cut into 1 inch cubes
1 large white onion, thinly sliced (I used a yellow onion)
3 cloves garlic, minced
1 T minced fresh ginger
? to ? t crushed red pepper
2 stalks celery, trimmed and diced
2 carrots, peeled, trimmed and diced
1 can (15 oz) solid pack pumpkin (NOT pumpkin pie filling!!)
? cup creamy peanut butter
4 cups low-sodium chicken broth
2 cups water
? cup mango nectar
? cup fresh lime juice (I used the stuff in a bottle)
3 T rice vinegar
? cup minced fresh cilantro, divided
? cup heavy cream
1 T cornstarch
2 to 4 cups hot cooked rice (We used Basmati. Jasmine also recommended)
3 green onions, minced
? cup roasted unsalted peanuts, coarsely chopped
Lime wedge (optional)
1) Heat oil in large skillet over medium heat. Add chicken and cook, stirring occasionally, about 3 minutes. Add onion, garlic, ginger and red pepper flakes; cook for 1 to 2 minutes or until fragrant. Transfer to crock-pot.
2) Stir in celery, carrots, pumpkin, peanut butter, broth, water, mango nectar and lime juice. Cover; cook on LOW 8 hours or HIGH for 4 hours.
3) Stir in rice vinegar and ? cup cilantro. Stir together cream and cornstarch in small bowl. Stir into soup. Turn on HIGH. Simmer, uncovered, 10 minutes or until soup thickens.
4) To serve, put rice in soup bowls. Ladle soup around rice. Sprinkle each bowl with remaining cilantro, green onions and peanuts. Squeeze fresh lime juice over soup, if desired.
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